1/2-3/4 cup cup plant-based milk or plant-based yogurt
8g instant yeast
1/3 cup castor sugar
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt
Custard filling
2 cups plant-based yogurt
1/3 cup cornstarch
1 tsp vanilla extract
dash of cinnamon if you like
icing sugar to serve
Method
Sift the bread flour into a bowl, and add the sugar, salt, and cinnamon.
In another container add the plant-based milk (lukewarm if you can) along with the vanilla and the yeast.
Add the wet into the dry and mix well until the dough is foldable and soft. Place it in a warm area, cover it with a cloth, and let it rest for an hour to rise.
Once risen, Preheat the oven or air fryer. Slice the dough into four equal parts and shape into a small bun-like shape. Cover and place in a warm area and let it rise again.
Once risen, brush with neutral cooking oil and a sprinkle of sugar. Bake for 20-25 minutes until golden.
Add the custard ingredients into a bowl, and whisk until there are no lumps, microwave or place in a pot on the stove and simmer until it starts to thicken.
Remove from the heat, add a layer of cling wrap to prevent skin from forming, and let it chill to room temperature.
Once chilled scoop the custard into a piping bag with a star nozzle, slice the donuts length ways, and pipe dollops of the custard down the middle.
Add a dust of icing sugar before serving and enjoy!
